Get Me to the Greek (Market)!

By [Nancy J. Brandwein] Can?t Greece catch a break? Their economy is in shambles and their soccer team was eliminated from the World Cup. However, who doesn?t fantasize about sitting in a Greek island taverna amid blinding white stucco houses, or dancing Zorba-style in the olive groves at an impromptu party? Costas Spiliadis?s newish Midtown market helps stoke this fantasy with pretty blue-and-white jars of hand-picked Kytheras salt, jars of homemade Greek yogurt ($6/small) and an array of cooling spreads. Try the tzaziki ($3.50/ample half portion), made from cukes, Marketa yogurt, olive oil and a bit too much garlic, or rich skordalia ($3.50/half) pureed from Bastone bread, almonds and olive oil. However, the cheeses and yogurt are what puts Marketa on the map?from three types of Feta to Haloumi, the grillable, semi-firm Greek sheep?s and goat?s milk cheese garnished with mint. If you?re used to creamy Fage yogurt, though, brace yourself for the pucker-up tanginess of Marketa?s and the thick goat cheese consistency. Fortunately, Marketa throws in a small tub of one of their spoonable sweets, such as quince preserves and sour cherry. When you team the sour, almost unspreadable, yogurt with oozing bergamot infused honey, the result is truly ambrosia for the Greek gods. By Zeus! ? Marketa by Costas Spiliadis 135 W. 56th St. Between Sixth and Seventh avenues 212-459-3900 Got a snack attack to share? Contact NBrand@aol.com